4 (4 ounces each) turkey cutlets
2 tablespoons honey mustard
1 1/4 cups ground pecan halves
1/4 cup butter
2 tablespoons honey mustard
3/4 cup chicken broth
1 tablespoon lemon juice

Pound turkey cutlets to 1/4 inch thickness. Spread cutlets with 2 tablespoons mustard, coating both sides. Generously coat both sides with ground nuts. Melt butter in skillet over medium heat and cook cutlets for 4-5 minutes till done, turning once. Remove to serving platter. Keep warm. Heat mustard, chicken broth and lemon juice in same skillet and bring to a boil. Reduce heat and simmer 1 minute, stirring constantly. Serve warm sauce over turkey cutlets.